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Pulled Chuck Roast(Pic's)

Another winner.

Here is how I did it
EVVO, Heavy BBBR, sat on the counter for about 2 hours
Indirect at 275 dome to internal of 165
Wrapped in foil at 165 and back on to a final internal of 205
Hickory for smoke
This was a 2.5lb chuck and took about 4hr 20mins
For some odd reason the Cyber Q went wiled the last time I added
some chunks of hickory, went to a temp of about 290 and took a while to
come back down.
But all in all this was a WINNER
and will do it again.
This forum is great for ALL us "New Eggers"
Thanks again for all the GREAT advice.

Beef b4 pulling.jpg
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Beef Pulled.jpg
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Temp Chart.jpeg
240 x 400 - 12K

South Dakota
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


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